Baked Portuguese Chicken Rice

Baked Portuguese Chicken Rice

Introduction:

How to do it: 1. Wash the chicken, cut it into large pieces, and then mix it with the marinade. 2. Peel the onion, cut 1 / 4 onion into small pieces and 1 / 4 slice. 3. Peel and corner the carrot and potato, boil in boiling water for 5 minutes, drain and set aside. 4. Mix 3 tbsp ginger sauce, 3 / 4 bottle coconut milk, 3 / 4 bottle chicken soup and 5 tbsp fresh milk. 5. Break the eggs in a bowl. 6. Preheat the pan, add butter and onion, stir fry until golden, add egg and rice, stir fry until the rice is sweet, then place on the baking plate. 7. Saute ginger slices with proper amount of oil, then add chicken, fry until golden on the surface, and set aside. 8. Stir fry onion slices until fragrant, then add potatoes and carrots, stir fry all the ingredients until fragrant, then add Portuguese chicken juice and chicken. Then add salt and fennel powder, cover and simmer for half an hour. Occasionally stir during the period to prevent coke bottom. 9. Preheat the oven at 200 ° C (oven degree 6). 10. When the sauce is strong, spread the sauce on the fried rice noodles, sprinkle with shredded coconut, and then bake in the oven until the surface is golden

Production steps:

Materials required:

Chicken leg: 2 pieces

Onion: half

Carrot: one tree

Potatoes: 2

Rice: 3 bowls

Egg: one

Cheese: right amount

Butter: 4 tbsp

Ginger: several pieces

Fennel powder, turmeric powder, corn powder, coconut milk, chicken soup, milk: 5 tbsp

Raw meal: 1 / 2 tsp

Coconut milk: 200ml

Fresh milk: 200ml

Water: about 200 ml

Fennel powder, turmeric powder, corn powder, coconut milk, chicken soup, milk: 5 tbsp

Soy sauce: 1 teaspoon

Liquor: 1 teaspoon

Sugar: 1 / 2 teaspoon

Salt: a little

Ginger sauce: 3 tbsp

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor